This carrot soup is so easy to make and pretty healthy too (okay, okay, if you skip the bacon).
You can whip it up in about 30 minutes, and it is perfect for dinner parties, mostly because you can make it the day before and it stays fresh and delicious.
Tasty, warming, and healthy root vegetables. Just a pretty little bowl of vitamin A and the perfect guilt free late night snack.
While I made this soup with chicken broth, you could also use vegetable broth if you are a vegetarian (and skip the bacon).
While I garnished these with crumbled bacon (so good), crunchy garlicky croutons would also be excellent.
Carrot Soup Garnished with Bacon
6 to 8 servings
1 3/4 pounds of carrots, washed and cut into 1 inch chunks
2 large brown onions, cut into 1 inch chunks
1 T fresh thyme
4 cups of chicken broth
salt and pepper to taste
3 to 4 slices of cooked bacon, crumbled
Bits of parsley to make it pretty (optional)
- Place the carrots, onions, and thyme into a 4 quart saucepan and cover with the broth.
- Bring to a simmer and cook for about 20 to 30 minutes, until the carrots are soft.
- Pulse the ingredients in batches in a blender.
- Add salt and pepper to taste.
- Place the soup into bowls or cups and garnish with the crumbled bacon and parsley.
Adapted from Framed Cooks